2019-07-01_Taste_of_the_South_Special_Issues

25 FALL BAKING

Black Pepper and

Thyme Biscuits

MAKES ABOUT 15

Flaky and light, these buttermilk

biscuits are fl avored with fresh

thyme and cracked black pepper.

2 cups all-purpose flour

¼ cup roughly chopped

fresh thyme

4 teaspoons baking powder

1 teaspoon kosher salt

¾ teaspoon ground black

pepper, divided

¼ teaspoon baking soda

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup cold unsalted

butter, cubed

1¼ cups whole buttermilk

1. Preheat oven to 450°. Lightly
   spray a square cast-iron skillet
   with cooking spray.


2. In a large bowl, whisk together
   flour, thyme, baking powder, salt,
   ½ teaspoon pepper, baking soda,
   garlic powder, and onion powder.
   Using a pastry blender, cut in cold
   butter until mixture is crumbly.
   Gently stir in buttermilk until
   a soft dough forms.


3. Turn out dough onto a lightly
   floured surface, and gently pat to
   ¾ -inch thickness. Using a 2½ -inch
   round cutter, cut dough, rerolling
   scraps as necessary. Place biscuits
   in prepared skillet. Sprinkle with
   remaining ¼ teaspoon pepper.


4. Bake until golden brown,
   18 to 20 minutes.